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Are food companies getting social media right? In a word, 'no'

Are food companies getting social media right? In a word, 'no'

Fear is a major roadblock to many food companies getting it right when it comes to social media, according to business mentor and entrepreneur Mike Greene.

Published: 24-Apr-2014

Building for the future: DSM on lessons from Food Vision 2014

Building for the future: DSM on lessons from Food Vision 2014

Industry needs to ‘dramatically innovate’ if it is to come up with sustainable solutions to feed the world, says James Bauly of DSM, as he summarises his take away messages from the event.

Published: 22-Apr-2014

In conversation with the mastermind behind the €250,000 lab-grown burger

In conversation with the mastermind behind the €250,000 lab-grown burger

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become a reality.

Published: 16-Apr-2014

Food science under spotlight at IFST jubilee conference

Food science under spotlight at IFST jubilee conference

Mapping the future of food science is the aim of the Institute of Food Science & Technology’s (IFST’s) jubilee conference next month, according to its chief executive Jon Poole.

Published: 16-Apr-2014

Manufacturers miss big breaks with small innovations

Manufacturers miss big breaks with small innovations

Food and drinks manufacturers could be missing out on ground-breaking new product development opportunities by making too many small adaptations to existing products, a leading consultant has warned.

Published: 14-Apr-2014

Invest in small food firms or risk losing income

Invest in small food firms or risk losing income

Big food and drink manufacturers should invest in small firms to protect their income streams and benefit from injecting an innovative and entrepreneurial spirit into their businesses.

Published: 11-Apr-2014

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.

Published: 10-Apr-2014

Talking Rain CEO: Pepsi and Coke weren’t even looking at sparkling waters

Talking Rain CEO: Pepsi and Coke weren’t even looking at sparkling waters

Talking Rain’s Sparkling Ice brand plugs a market gap that Pepsi and Coca-Cola missed, enabling $350m in annual sales to tot up with little to no competition, its CEO says.

Published: 08-Apr-2014

Innovation for today: Digital tech empowers industry to innovate

Innovation for today: Digital tech empowers industry to innovate

Chris Cornyn

founder & president - DINE Marketing

The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.

Published: 04-Apr-2014

Foodex 2014 – video highlights

Foodex 2014 – video highlights

The consequences of the horsemeat crisis, filling the yawning skills gap, lean and green manufacturing and social media were just some of the topics tackled by the Food Manufacture Group at Foodex 2014, at the National Exhibition Centre in Birmingham last week.

Published: 02-Apr-2014

Beware due diligence issues post-horsegate – lawyer

Beware due diligence issues post-horsegate – lawyer

Due diligence has weaknesses and isn’t a perfect defence against food fraud, despite offering firms legal protection, Dominic Watkins, partner and head of food at law firm DWF has warned.

Published: 28-Mar-2014

Food firms missing out because of ‘dinosaur attitude’

Food firms missing out because of ‘dinosaur attitude’

A “dinosaur attitude” is causing food and drink manufacturers to miss out on the benefits of integrating sustainability into their businesses, according to the boss of malt manufacturer Muntons.

Published: 24-Mar-2014

Festive video insights: Mintel experts offer up highlights and predictions

Festive video insights: Mintel experts offer up highlights and predictions

With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the next 12 months.

Published: 23-Dec-2013

'Mood foods' are on the rise, says Mintel

'Mood foods' are on the rise, says Mintel

Laura Jones

Global food science analyst - Mintel

Consumers are looking for foods and drinks that influence how they feel, whether that’s a drink that helps them sleep, or an indulgent ice cream. Mintel’s global food science analyst Laura Jones explains.

Published: 10-Dec-2013

Fat reduction: 'It's not a fact of one size fits all,' says NIZO expert

Fat reduction: 'It's not a fact of one size fits all,' says NIZO expert

Despite ever-growing consumer demand, when it comes to low fat reformulation a number of key challenges remain - and industry cannot take a 'one size fits all' approach.

Published: 09-Dec-2013

When 'natural' is not enough: Colouring foodstuffs in the spotlight

When 'natural' is not enough: Colouring foodstuffs in the spotlight

In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves.  FoodNavigator explored the evolving natural colours sector at FIE in Frankfurt.

Published: 06-Dec-2013

Cultures and enzymes hold natural potential to cut fat, sugar and salt, says Chr. Hansen

Cultures and enzymes hold natural potential to cut fat, sugar and salt, says Chr. Hansen

Using cultures and enzymes taps into consumer demand for natural foods, while providing ways to reduce salt, fat and sugar in dairy products, according to Chr. Hansen.

Published: 06-Dec-2013

The European food industry: Health claims, recession and global competition

The European food industry: Health claims, recession and global competition

We gave the European food industry a check-up at this year’s Food Ingredients Europe (FiE), talking with some of the industry's top ingredients players about EU health claims, economic recovery and how to remain competitive on a global stage.

Published: 05-Dec-2013

Tight raw material supply driving up hydrocolloids prices

Tight raw material supply driving up hydrocolloids prices

Dennis Seisun

Founder, marketing consultant - IMR International

Tight supply of raw materials is affecting many hydrocolloids and prices are likely to rise as a result, according to hydrocolloids expert Dennis Seisun.

Published: 05-Dec-2013

Expanding the role of enzymes ‘to get more out of less’

Expanding the role of enzymes ‘to get more out of less’

Lars Asferg

Director business unit enzyme solutions - DSM Food Specialties

Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.

Published: 04-Dec-2013

Can an ingredients giant be a true innovator? Yes we can, says Beneo chief

Can an ingredients giant be a true innovator? Yes we can, says Beneo chief

Matthias Moser

CEO - Beneo

Beneo CEO Matthias Moser, PhD, shares his vision of how a European ingredients giant stays ahead of the innovation curve, built on a bedrock of age-specific nutrient solutions – even if rising obesity and diabetes rates suggest there remains much work to do.

Published: 04-Dec-2013

Preservative perceptions: Consumer demand for natural is serious, but challenges remain

Preservative perceptions: Consumer demand for natural is serious, but challenges remain

Industry is listening to the growing consumer demand for natural preservatives, however 'it is very difficult area to get right', says Wayne Morley of Leatherhead Food Research.

Published: 03-Dec-2013

Clean labels, transparency and the rise of Greek yoghurt: Ingredion talks top European trends

Clean labels, transparency and the rise of Greek yoghurt: Ingredion talks top European trends

Jorgen Kokke

Vice president and general manager, EMEA - Ingredion

The horsemeat crisis has boosted consumer demand for clean labels and ingredient traceability, according to vice president and general manager EMEA at Ingredion Jorgen Kokke.

Published: 02-Dec-2013

Leatherhead’s top 3 new products at FiE

Leatherhead’s top 3 new products at FiE

Steve Osborn

Business Innovation Manager - Leatherhead Food Research

Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).

Published: 28-Nov-2013

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